Cheese Extract



    HPLC Analysis of Cheese Extract using Mixed-Mode Chromatography

    May 6, 2005

    Primesep 100 separates the components of a Swiss cheese extract by HPLC using cation exchange and reversed phase as retention mechanisms. The amino acids, glutamic acid and proline, as well as glycine betaine were resolved in less than 10 minutes. A mobile phase gradient of water, acetonitrile (MeCN, ACN,) and phosphoric acid (H3PO4) and ultraviolet (UV) detection was used.


    Column Primesep 100, 4.6×150 mm, 5 µm, 100A
    Mobile Phase MeCN/H2O
    Buffer H3PO4
    Flow Rate 1.0 ml/min
    Detection UV 210 nm



    Class of Compounds
    Drug, Acid, Hydrophilic, Ionizable, Vitamin, Supplements
    Analyzing Compounds Glutamic acid,  Proline, Glycine betaine


    Application Column

    Primesep 100

    The Primesep family of mixed-mode columns offers a wide variety of stationary phases, boasting unprecedented selectivity in the separation of a broad array of chemical compounds across multiple applications. Corresponding Primesep guard columns, available with all stationary phases, do not require holders. SIELC provides a method development service available to all customers. Inquire about our specially-tailored custom LC-phases for specific separations.

    Select options
    Application Analytes:
    Cheese Extract
    Glutamic Acid
    Glycine Betaine

    Application Detection:
    UV Detection
    SIELC Technologies usually develops more than one method for each compound. Therefore, this particular method may not be the best available method from our portfolio for your specific application. Before you decide to implement this method in your research, please send us an email to so we can ensure you get optimal results for your compound/s of interest.